Caramel Apple Upside Down Cake is the dessert that captures the best flavors of fall in one stunning, golden, caramel-glazed bite. Fresh apples are layered over buttery caramel sauce, then baked under a tender, cinnamon-spiced cake that’s flipped to reveal glossy, sweet perfection.
This comforting cake brings together classic apple pie warmth and the elegance of an upside-down dessert. It’s easy to prepare yet looks bakery-worthy when served. Whether you enjoy it warm with vanilla ice cream or at room temperature with a drizzle of extra caramel, each slice tastes like autumn comfort.
Ingredients
- 1¾ cups (8¾ oz / 247 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup (4 oz / 115 g) butter, at room temperature
- 1 cup (8 oz / 225 g) granulated sugar
- ⅔ cup (4 oz / 115 g) dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (4 fl oz / 115 ml) salted caramel sauce
- 3 medium Granny Smith apples (about 1 lb / 453 g), peeled, cored, and sliced thin
Step-by-Step Method
Step 1: Prepare the pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This ensures the caramel layer releases cleanly when you flip the cake later.
Step 2: Create the caramel apple layer
Pour the salted caramel sauce evenly across the bottom of the lined pan. Arrange the thin apple slices over the caramel in a circular pattern, slightly overlapping. Set aside while you prepare the cake batter.
Step 3: Mix the dry ingredients
In a medium bowl, whisk together the flour, cinnamon, baking powder, salt, and nutmeg. These spices bring warmth and balance to the caramel sweetness.
Step 4: Cream butter and sugars
In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar and dark brown sugar until light and fluffy, around 3 minutes. The brown sugar adds a slight molasses depth that complements the caramel beautifully.
Step 5: Add eggs and vanilla
Beat in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well blended.
Step 6: Combine wet and dry
Gradually mix the dry ingredients into the butter mixture alternately with the caramel sauce. Start with flour, then caramel, ending with flour. Mix just until incorporated overmixing can toughen the cake texture. The batter should be thick, smooth, and fragrant.
Step 7: Assemble and bake
Gently spoon the batter over the arranged apples, spreading evenly to the edges. Be careful not to move the apple layer as you spread the batter.
Bake for 40–45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The caramel may bubble up slightly around the edges that’s how you know it’s perfectly gooey.
Step 8: Cool and flip
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Peel away the parchment while the cake is still warm. You’ll see the caramelized apples glistening on top a show-stopping moment worth the effort.
Step 9: Serve
Slice and serve the cake warm or at room temperature. It’s absolutely divine on its own but pairs beautifully with vanilla ice cream, whipped cream, or an extra drizzle of caramel sauce.
Expert Tips for Success
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Choose the right apple: Granny Smiths provide the perfect tartness to balance the sweet caramel, but Honeycrisp or Braeburn apples work well too.
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Don’t skip the parchment paper: It prevents sticking and ensures your cake releases neatly when flipped.
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Check your caramel thickness: Use a thicker, sauce-style caramel rather than a runny syrup to keep a gooey topping without soaking too deeply into the cake.
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Flip with confidence: Let the cake rest briefly before flipping, but don’t wait too long if the caramel cools completely, it can stick to the pan.
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Add a finishing touch: Sprinkle flaky sea salt over the top before serving to enhance the caramel flavor.
Tasty Variations to Try
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Pecan Caramel Apple Cake: Scatter chopped toasted pecans over the caramel before arranging the apples for extra texture and nutty flavor.
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Apple cinnamon swirl: Dice half of the apples and fold them into the batter for an even more apple-forward cake.
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Spiced version: Add a pinch of cloves or allspice to the dry ingredients for a deeper, holiday-inspired aroma.
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Maple caramel swap: Replace half the caramel sauce with pure maple syrup for a buttery maple twist.
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Mini versions: Divide the ingredients into ramekins to create individual upside-down apple cakes perfect for dinner parties.
Frequently Asked Questions
Can I make this ahead of time?
Yes! The cake can be baked up to one day ahead. Cover and store at room temperature. Warm slices briefly before serving to reactivate the caramel topping.
Can I use store-bought caramel sauce?
Absolutely. Choose a high-quality salted caramel sauce that’s thick and rich in texture. If it’s too runny, simmer it on low heat for a few minutes to thicken before using.
Why did my apple layer stick to the pan?
If the caramel cooled too much before flipping or the pan wasn’t lined, the apples can stick slightly. Use parchment, and flip the cake after 10 minutes of cooling while the caramel is still warm and pliable.
How should I store leftovers?
Store covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Warm individual slices before serving for best flavor and texture.
Can I freeze this cake?
Yes, though the caramel may become slightly thinner after thawing. Freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge, then bring to room temperature or warm slightly before serving.
Print
Caramel Apple Upside Down Cake
- Total Time: 70
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Fall in every bite with a glossy caramel-soaked apple topping beneath a cinnamon-spiced cake. Flipped for a stunning, golden finish perfect for holiday gatherings or cozy nights.
Ingredients
- 1 ¾ cups (8 ¾ oz/247 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup (4 oz/115 g) butter , at room temperature
- 1 cup (8 oz/225 g) granulated sugar
- ⅔ cup (4 oz/115 g) dark brown sugar
- 2 large eggs , at room temperature
- 1 teaspoon vanilla extract
- ½ cup (4 fl oz/115 ml) salted caramel sauce
- 3 medium Granny Smith apples (about 1 lb/453 g)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line bottom with parchment.
- Spread caramel sauce over the lined base. Arrange apple slices in a slightly overlapping circle. Set aside.
- Whisk flour, cinnamon, baking powder, salt, and nutmeg in a bowl.
- Cream butter, granulated, and brown sugars until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla.
- Alternately add dry ingredients and caramel sauce, beginning and ending with dry. Mix until just combined.
- Spoon batter over apples and bake 40–45 minutes until a toothpick in the center comes out clean.
- Cool 10 minutes. Carefully invert onto a serving plate, peel off parchment while warm to reveal glossy caramel apples.
- Slice warm or at room temperature. Serve with ice cream, whipped cream, or extra caramel drizzle.
Notes
Use Granny Smith or Honeycrisp apples for tart and sweet balance.
Parchment prevents sticking during flip.
Slightly thicker caramel sauce keeps the topping from soaking into cake.
Flip while warm for a smooth caramel surface.
Sprinkle flaky sea salt for gourmet presentation.
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 45 g
- Sodium: 220 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: caramel apple cake, upside down apple dessert, fall baking recipes, apple cinnamon cake, salted caramel apple cake
